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In this food tutorial learn a simple recipe for making macadamia and pistachio encrusted chicken part 1/2.
Tags:Macadamia Encrusted Chicken Recipe Part 1/2,chefrobertkhoury,chicken recipe,cooking tips,How to Cook,how to make nut encrusted chicken,macadamia and pistachio encrusted chicken,macadamia and pistachio encrusted chicken recipe,nut encrusted chicken recipe
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How to Make Macadamia and Pistachio Encrusted Chicken Part 1/2
There are thousand and one ways to make chicken, here just another one. This one I called a Macadamia and pistachio and Panko bread crumb encrusted chicken. You can use cut little leg and I am using leg because it is somewhat tastier. Here are the ingredients: pistachio nuts, macadamia nuts, egg, the boneless leg or chicken cut leg, panko bread crumbs, fresh parsley, flour, salt and pepper and of course olive oil to sautés them later.
The first thing I do, season the chicken legs, you can put herbs on hr, 00:46 if you want anything and season it any way you wish. I am using a half a teaspoon of salt, little on one side, turn if over and little more on this side and quarter teaspoon of pepper same thing a little here turn in over and little on this side. First we do is grind up the pistachio nuts and do them separate from macadamia and they little different texture, just do not grind them in too far, we still get in a little crunch when you bite into it, that is good enough. And do the same thing with the macadamia nuts, almost the same size as the Panko breadcrumbs.
I have been using Panko bread crumbs at time style just a little more flavored. But if you do not have, you can just use the plain Panko, and I put one cup on there, mix it up, put the tablespoon of parsley in that, and I am all ready to bread very easy. From this point, I do not use my hands to ouch anything just to keep them clean, I hate washing in every five minutes, so I just toss the chicken and flour, shake it a little bit, place in the egg, into the bread crumbs of course I am going to use my hands now, nice and flat. You roll over and pressing good, and there you go, this is ready to be sauté in just few minutes.
Do the other one, now we have let all the breadcrumbs mix with the nuts but you do not have to throw it out, but if you want to save it, you have to freeze it, because it is already been in contact with raw egg and it is quite a bit left and you needed, you need enough so you can breaded easily. So, you can save that, just put in the freezer and try breading something else maybe a piece of shrimps or something, but you do not have to throw it out.
As you see, I have a moderate flame using a nice thick bottom skillet so evenly switch a preheating this a little bit. And covered generously, with olive oil, if you want you can use butter, or butter and mix the butter and olive oil so it will not burn. That has been preheated for couple of minutes, I want to set the time for 15 minutes, do not forget this is boneless chicken, if does not take that long to cook and you do not want to over cook it, or gently placed it in there. And let it cooks well. It will get its color and this you ensure a nice even brown and I might say that really good great right now. All my recipes are down and apply. I look around in the house and see what I have and I go or let see what I can make, It think I am really enjoy this one for dinner tonight.
How do you know if flame is too high, this is cooking in the oil for about three minutes moderate flame, just lift up, look underneath see, it is getting light brown color, so you known that the flame is not too high, so that is good cooking very nicely. T is almost four minutes so I am figuring the 10 minutes might just do it. Okay, it a minute about five and half minutes and I have to turn it. So you took the pan, towards you because you do not want this fire decrease and turn the chicken and then mistiest, you took it away and turn the chicken. Now, that is browning very nicely, so, we are going to lower the flame now, that is quite low which is good. It will get the color.